Executive Director of Culinary Operations
7 days ago
The Food & Beverage Manager oversees and manages the daily operations of the restaurant.
Key Responsibilities:
- Supervise the hiring and training of restaurant staff.
- Manage and oversee staff schedules.
- Conduct timely and constructive performance evaluations.
- Handle employee discipline and termination in accordance with restaurant policy.
Key Duties:
- Ensure compliance with health, safety, food handling, and hygiene standards.
- Satisfy customers with all aspects of the restaurant and dining experience.
- Handle customer complaints and resolve issues diplomatically.
- Comply with alcoholic beverage regulations.
- Estimate food and beverage costs.
- Manage inventory and purchase food and supplies.
- Conduct daily inspections of the restaurant and equipment.
- Evaluate restaurant equipment for maintenance and repairs.
- Collaborate with chefs to develop appetizing menus.
- Track sales records and cash receipts.
- Prepare and submit operations reports and documentation.
- Review F&B staff worked hours for payroll compilation.
- Participate in required M.O.D. coverage.
- Ensure F&B employees are attentive, friendly, helpful, and courteous to guests and other employees.
- Purchase Food & Beverage operating equipment as needed.
- Maintain a professional working relationship with managers, employees, and other departments.
- Oversee Banquet department operations.
- Monitor and follow up on Food and Beverage cash overages and shortages.
- Review food sales for accuracy.
- Perform other duties as requested by the General Manager and Operations Manager.
- Conduct monthly beverage inventories and reconciliations.
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